The original recipe came from The Joy of Cooking but I had to alter it a little bit. There are recipes that only use shortening as the fat and that makes a nice puffy cookie, but I really prefer a cookie made with butter. The original recipe called for all butter but when I made them that way, they spread way too much, becoming almost crepe-like. So then I subbed shortening for half of the butter and got beautifully crisp cookies. Perfect for me but if you like more of a puffy cookie then go ahead and use all shortening.
Snickerdoodles
2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
for rolling:
1/4 cup sugar
4 teaspoons cinnamon
Preheat the oven to 350 and grease your cookie sheets.
In a bowl sift together the flour, cream of tartar, baking soda, and salt. Set aside.
Cream the butter, shortening and sugar until light in color and fluffy. Add the eggs and mix until well combined. Slowly stir the flour mixture into the butter mixture until blended completely.
Using a cookie scoop, portion out the dough into 1 inch balls. Roll the balls in the cinnamon sugar mixture and place about 3 inches apart on the cookie sheet. These spread so make sure they are spaced enough away from each other. Bake 1 sheet at a time for 8-11 minutes or until light golden brown at the edges. Rotate your sheet halfway through the baking time to promote even browning. Remove the sheet from the oven and let stand until cookies firm slightly before transferring them to a cooling rack to finish cooling.
Make sure to let your cookie sheets cool between batches or your cookies may spread too much. I quickly chilled mine in the freezer to make it go faster.
1 comments:
This is how I spell addiction: SNICKERDOODLES. Josiah's blood will test positive for them -- or at least it did when he was born.
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